Yes...it is as good as it sounds. This pudding is named after a region in Cuba from where the recipe originates.
1/2 cup rice
1 1/2 cup water
1 cinnamon stick or a teaspoon of cinnamon
1 1/2 cups milk
1 can evaporated milk
1 cup dulce de leche (Available from Cuban Cuisine UK http://www.cubancuisine.co.uk)
1/2 cup sugar
2 teaspoons anissette liqueur
zest of one lemon
Cook the rice in the normal method except put the lemon zest and cinnamon into the water. Once cooked, add milks and sugar.
The tricky part of this recipe is that you must continue to stir for up to one hour over a low heat to keep it from sticking to the bottom of the pan....
Just before it is the consistency of lumpy pudding, stir in the dulce de leche and anissette liquer, then serve.
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